Author: LLW

Carbohydrates get a bad rap. Plant-based sources of carbs–like vegetables and roots–provide nutrients that supply the good bacteria in our gut, which ultimately helps you digest food and nutrients more beneficially. In Wild Mediterranean, I recommend a plant-to-protein ratio of 6:1 to supercharge

Juicy, meatless, and colorful--enjoy this plant-based burger recipe! Prep Time 15 minutes Cook Time 30 minutes Servings 4 burgers INGREDIENTS 2 1/2 cups beets cubed 1 1/2 cups red quinoa cooked 1 tablespoon olive oil 1 sprouted tortilla 2 cloves garlic crushed 2 tablespoons almond meal 1 tablespoon coconut oil 2 teaspoons

Calamari--or squid-- is a shellfish that's really versatile in cooking--you can have it as a main course, or as a side dish by combining with other ingredients like farro, potato, leafy greens, and tomatoes.  You can choose from fresh or

My love for summer tomatoes runs deep.  This gluten-free loaf with herbs is perfect with a Enjoy, Friends! xx Stella INGREDIENTS 1 1/2 cups gluten-free baking flour 1/2 cup almond flour 1/2 cup cornmeal 1 teaspoon baking soda 2 teaspoons sea salt 1 teaspoon ground pepper 1/2 cup avocado

I was born and raised in Southern California around the vibrant Mexican culture since I was a little girl.  One of my earliest recollections was visiting Olvera Street in Los Angeles with my mom, churro in hand, and totally amused

Makes 11⁄2 cups (about 12 servings) Yes, you read that right: The nutty, honey-sweetened decadence of Greece’s most famous dessert—without all the layers of buttered phyllo dough and heavy syrup. By folding all the ingredients into softened “butter,” you get a